Mission: The Ice Cream Smorewich
Recipes Mission: The Ice Cream Smorewich

As the last big weekend for summer grilling approaches, what’s America’s ultimate summer dessert? The ice cream sandwich? The s’more? I had a thought this week… why not combine the two? Behold: The Ice Cream S’morewich! I’ve done a bit of (very tasty, very chocolaty) experimentation, and I’m here to tell you, there is a fast and easy way, and then there’s also the hero’s path: the longer (but rewarding) way.

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Blended Bacon Butter (& Friends)

One of the first techniques we learned in cooking school was for making compound butter. It’s essentially just butter that’s softened, blended with something flavorful, reformed and re-chilled for serving. Compound butters are so decadent and so easy — though they never fail to impress guests when you make the effort — and yet, they’re one of those delicious details I invariably forget about. Make them with bacon and anchovies for savory punch, or stick to the purity of herbs and lemon zest to keep the flavors light.

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Food facts Is FroYo Faux Yo?

With new fro-yo joints spreading like a plague around the city, proclaiming health superiority, probiotic power and “live & active cultures,” I got to thinking back to junior high biology… could frozen yogurt really could support active bacterial cultures? I mean, isn’t freezing one of those things we do to food to stop the growth of bacteria? So I wrote to food science writer Harold McGee for the, er, scoop:

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Recipes Spicy Lamb Meatballs with Cool Cucumber Tzatziki

Filled with lots of tangy citrus and yogurt flavors and plenty of cool cucumbers, the foods of the Middle East seem particularly suited for warmer weather. I first encountered spiced ground lamb as a Turkish kabob, but I discovered that the whole operation with the stick seemed like just a bit too much fuss for regular use. Why not just make spiced lamb meatballs? They’re fun to make, not too fussy and are even very nice when munched as cold leftovers for your midnight snacking needs.

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The Banana Batida: Crave Hero
Recipes The Banana Batida: Crave Hero

I can pass on cake. I can stop at one cookie. I’ll often slice a brownie in half and be satisfied with a slim portion. I demonstrate wonderful restraint when presented with a box of chocolates… one every few days is really all I crave. But ice cream is the point at which restraint and prudence end. I really love ice cream. It’s probably my biggest dessert weakness. Maybe it’s genetic.

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The Butter Battle! A Comparison of 9 Different Butters
The Butter Battle! A Comparison of 9 Different Butters

Butter is butter is butter, right? Sweet cream butters are all made with cream (from cows) that’s been whipped into a frenzied state in which the fats glob together and the water falls away. So it should all pretty much taste like butter, yes? Well… yes and no, actually. After reading a piece on Endless Simmer, in which Brendan goes crazy for Kerrygold, I really wanted to know whether I’d be able to detect appreciable differences between butter brands… particularly the “higher end” brands (read: imported ).

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Recipes Day 15: Don’t hog the ‘nog

*This post marks Day 15 of Miss Ginsu’s 2007 Advent Calendar. Christmas means different foods to different families. Some people go for gingerbread houses or pigs in blankets, but for me… it’s all about the nog. The “egg” aspect of eggnog is easy enough to figure, but people bicker about the origins of the “nog.” I was entertained to learn that within the taxonomy of cocktails, the eggnog falls under the “flip” category and is sometimes referred to as an “egg flip.

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Recipes A Transportive Pudding: Sooji Halwa

Sweet and nutty, warm and buttery, sooji halwa (also known as sooji halva or suji ka halwa) is pudding that transports. With an beguiling saffron color and an intoxicating cardamom perfume, sooji halwa is just one of a collection of sweet Indian desserts with that fall under the halwa umbrella. Eat it for brunch, eat it for dessert. It’s rich, comforting and unlike a lot of Indian dishes, Sooji Halwa is really easy to make.

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From Wisconsin Comes Really Cheesy Poetry
From Wisconsin Comes Really Cheesy Poetry

Speaking of cheesy poetry… The Dairy Lama out of Wisconsin presents this adorable site, filled with a collection of internationally submitted haiku glorifying dairy products. From Adventure to Science, crude to lovely this “Mooku” leaves no subject ignored, no curd left unturned. Here’s a couple of favorites to nibble on… Wiser men than I Say that cheese is milk’s bid for Immortality Slytherina Cows walk in the rain

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About Me

Miss Ginsu is a nom-nom-nom de plume of Leitha Matz, who worked at Tabla and FreshDirect in NYC, wrote about the food scene from 2004 to 2009 in Brooklyn and presently lives in Berlin. Occasionally seen on TV cooking segments, Leitha has also written for FreshDirect, contributed to Cee Cee Berlin, The Food52 Cookbook and has been interviewed/quoted in The Food Keeper as well as The Washington Times and Salon.

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